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Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips

Crossref DOI link: https://doi.org/10.1007/s13197-018-3329-1

Published Online: 2018-07-31

Published Print: 2018-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhang, Yachuan

Kahl, Dieter H. W.

Bizimungu, Benoit

Lu, Zhen-Xiang https://orcid.org/0000-0002-7691-2255
Funding

Funding for this research was provided by:

Alberta Innovates

Alberta Crop Industry Development Fund

Agriculture and Agri-Food Canada
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Text and Data Mining valid from 2018-07-31
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Article History

Revised: 18 June 2018

Accepted: 3 July 2018

First Online: 31 July 2018